Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
APPLE ROSES
- Preheat oven to 375 degrees F. Wash, dry, and peel apples (you may leave some with skin on if desired for variation). Slice apples into thin strips and place on a parchment paper lined baking sheet.
- Heat honey in the microwave for approximately 15-20 seconds. Mix cinnamon into honey and brush onto apples slices (or dip slices into mixture). For some of the smaller pieces, I mixed a tiny amount of water with pastel green food dye and brushed that on prior to adding honey mixture. I used these for leaves.
- Bake for 20-25 minutes and then let cool for 5 minutes. Press apple slices together at the tips to create a long strand (it’s ok if they don’t stick together – they will hold when rolling into rose). Then, roll the strand into a rose and finish shaping with fingers. Place in refrigerator to set. Baked apple roses will last 3-4 days in the refrigerator. (While these are perfectly edible, we typically just use them for decor.)
CAKE
- Preheat the oven to 350 degrees F. Grease three 8-inch cake pans with vegetable shortening. Line the pans with parchment paper. Then, grease the parchment paper. Alternatively, spray cake pans with Pam Baking Spray (with flour).
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, beat together sugar, oil, and crushed pineapple. Slowly beat in eggs, one at a time, mixing after each addition. Stir in vanilla.
- Add in half of the flour mixture and beat on low until just incorporated. Then, add the sour cream and the remainder of flour mixture. Mix until just combined. Do not over-mix. Fold in the apples.
- BAKE: Pour batter evenly into prepared pans and bake for 28-32 minutes or until toothpick inserted in center comes out with just a few moist crumbs. Let cool in pans for about 5 minutes. Then, remove cakes from pans and let cool on cooling rack. Cool completely before frosting.
CARAMEL
- In a medium saucepan, stir sugar into water until mostly dissolved. Cook over medium-high heat, without stirring, for approximately 12-13 minutes or until it turns a rich amber color.
- While this is cooking, warm heavy cream in a small saucepan. After sugar mixture has turned a deep amber, SLOWLY whisk in warmed cream and continue to stir for another 4-5 minutes or until smooth. (Pour the cream into the sugar slowly so that the mixture does not bubble over.)
- Remove from heat and stir in butter and salt. (If caramel is too thick, add a little more heavy cream, 1 Tbsp at a time, until you reach desired consistency. You may need to reheat the caramel sauce slightly to incorporate more cream - don't worry, it will come together. I typically add another 2 Tbsp cream because it needs thinning as it cools. Just keep stirring and it will incorporate.)
- Cool to the point where it is still pourable but will not melt the frosting before adding to the cake. (If it cools too much and cannot be poured, briefly microwave just until it is easier to work with again.)
FROSTING
- Beat together cream cheese and butter (make sure butter is not too soft) in a large bowl using a handheld or stand mixer until smooth, approximately 3 minutes. Add in confectioners’ sugar, salt, and vanilla. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined.
- If too thin, place in the refrigerator for 10-15 minutes to firm up. You should be able to spread frosting but it should not be runny. This makes enough to cover a three-layer 8-inch cake.
ASSEMBLY
- Place first layer of cake on stand or plate. Add an even layer of frosting and sprinkle ½ cup walnuts, if applicable. Add another layer, frosting, and last ½ cup walnuts. Finally, add last layer and frost top and sides.
- Refrigerate until frosting is set (cake may be refrigerated in between frosting layers to make decorating easier). Then, add the caramel drizzle and apple roses as décor.
STORAGE & MAKE AHEAD
- STORAGE: Store cake covered in the refrigerator for up to 4 days. To keep cake that has been cut fresh, stick a piece of wax paper or plastic wrap on the exposed section prior to covering and storing.
- MAKE AHEAD: After cake has cooled completely, you can wrap the cake layers individually in plastic wrap and store at room temperature overnight. Frosting can be covered and stored in the refrigerator overnight. When ready to assemble, let the frosting warm slightly at room temperature and give a quick whip.
Video
Notes
FREEZE: This cake can be frozen frosted or unfrosted (without caramel and apple roses) for up to 3 months. Be sure to wrap well and label with the cake name and date. When ready to use, thaw overnight in the refrigerator and then bring to room temperature prior to decorating or serving.
TOTAL TIME: Total time includes cooling and decorating cake.
